Turbot on the bone with parsley, lemon and garlic dressing

Ingredients

Fish & Shellfish

  • 1 turbot, weighing 2-3kg, sliced into 180g tronchons

Oils & Vinegars

  • oil
  • 200ml of light rapeseed oil

Store Cupboard

  • salt
  • salt
  • salt
  • pepper

Salad & Fresh Herbs

  • 30g of flat-leaf parsley
  • 10g of curly parsley, finely chopped

Fruit & Vegetables

  • 1 lemon, zested and juiced
  • 2 garlic cloves
  • 4 large leeks, sliced
  • 1kg Maris Piper potatoes

Dairy

  • 250g of butter
  • 100ml of milk